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    You are in: Home / Community Forums / Cooking Q & A / Question:Quiche Lorraine
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    Question:Quiche Lorraine

    sdelpart
    Tue Dec 11, 2012 7:30 pm
    Newbie "Fry Cook" Poster
    Quiche Lorraine

    What kind of milk (ie skim, 2% or whole) has been used to calculate the nutritional information? and is it the same as what the author recommends for the best product?
    Zeldaz
    Tue Dec 11, 2012 7:38 pm
    Food.com Groupie
    It certainly is not skim, as it has 5.6 grams of saturated fat in the cup of milk (click on Detailed Nutritional Values). Whole milk has about 5 grams of saturated fat in one cup, so that is what was used in the computation. Quiches are traditionally made with cream, rather than milk, so whole milk is still an improvement, fatwise. I'm not sure what your second question is about.


    Last edited by Zeldaz on Tue Dec 11, 2012 7:39 pm, edited 1 time in total
    Dee514
    Tue Dec 11, 2012 7:39 pm
    Forum Host
    If a type of milk is not specified, then whole milk was used.
    Nutrition facts are calculated for the ingredient used/posted (whole milk).
    Quiche Lorraine

    I did not see where the author recommended anything. icon_confused.gif
    sdelpart
    Tue Dec 11, 2012 10:20 pm
    Newbie "Fry Cook" Poster
    Thanks for your reply!
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